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I only like blueberry pie when there are discernible, whole blueberries hiding under the crust, just waiting to burst in my mouth. If it's mush or jammy, I'm not happy. But give me a slice of sweet berry pie, warm enough to slowly melt a scoop of Häagen–Dazs and full of completely intact little bue orbs nestled in a buttery crust, and I'm a blissful girl

Divide the dough into halves and return one piece to the refrigerator. Roll the remaining half into a circle approximately 11 inches in diameter, use it to line a 9-inch pie plate*, and chill it while you make the filling.

Sort through, destem, wash, and dry the blueberries. Toss them in a bowl with the lemon juice and zest.

Sift together the sugar, cornstarch, vanilla, nutmeg, and salt. Gently stir the sugar mixture into the blueberries to coat them evenly.

Remove the bottom crust from the fridge and sprinkle itwith an even layer of Crust Dust. Add the blueberries and dot the top of the fruit with the small pieces of butter or margarine.

Preheat the oven to 350 degrees F. Remove the second piece of dough from the fridge and roll it into a 10-inch round. Cut it decoratively (can use a lattice roller) or make a simple vent. Place it on top of the blueberries. Tuck the edges in between the pie plate and the lower crust and crimp the edges together.

Brush the top crust with the egg wash and sprinkle it with sanding or turbinado sugar.

Bake for 55 minutes, or until the top crust is dark golden brown, the filling is bubbling, and the bottom crust has browned (you'll only see this if you have used a glass pie plate.)